Whilst you cannot go improper with kale, eggplant, or zucchini, nothing screams summer season to me fairly like a rosey-red handful of tomatoes. I grew up consuming cherry tomatoes straight off the vine in my grandpa’s backyard, and people reminiscences coupled with their versatility have made tomatoes—cherry and grape specifically—a summer season kitchen staple for me.
Whereas I all the time preserve a bowl of them on the counter to snack on, this three-ingredient summer season pasta is my favourite method to eat in-season tomatoes. It’s an easier, lighter model of pasta pomodoro that makes the tomatoes the star of the present, complementing them with the sweetness of recent basil and nuttiness from a pair cloves of garlic, all of which is introduced collectively by a touch of your favourite olive oil. For a savory end, prime with a sprinkle of parmesan cheese or dietary yeast if you wish to preserve it plant-based.
Now that I dwell within the metropolis, getting tomatoes straight from the supply isn’t an possibility, however I can nonetheless get a farm-fresh carton at my native farmers market. You possibly can decide up all of the substances in a single journey, making it a fast and handy method to carry the style and odor of summer season into your property—or another person’s. (On that notice, this can be a nice big-batch recipe and the proper crowd-pleaser. Let it’s recognized for future summer season get-togethers!)
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3-ingredient summer season pasta recipe
Yields 3-4 servings
Substances:
10 ounces of ripe grape or cherry tomatoes
2 giant cloves of garlic
2 Tbsp additional virgin olive oil (plus additional for ending)
1/2 tsp salt
1/2 tsp black pepper
1 handful of recent basil
Directions:
- Wash and halve tomatoes, then peel the garlic cloves and crush them utilizing the flat aspect of your knife. Slice thinly, and put aside.
- Add the olive oil to a pan and switch your range to medium warmth. (You probably have a wood spoon readily available, dip the tip within the oil periodically. When you discover small bubbles forming round it, it’s sizzling sufficient to start out frying your garlic.) Add the chopped garlic to the oil and fry on medium for 4-5 minutes. It’s necessary to maintain a detailed eye on the garlic’s shade.
- Now, the enjoyable half. As soon as the garlic is translucent, add tomato halves to the pan. Use a spoon (a wood one works finest) to squish every halve and launch the juices. This could take about 5-10 minutes and can get simpler the longer the tomatoes have been over the warmth.
- Add the salt and pepper and let simmer on medium low warmth for about quarter-hour. Now’s a great time to start out boiling water in a separate pot for the pasta.
- After you’ve added the pasta to the boiling water, give it a stir and permit to cook dinner for about 5 minutes. Then, add a ladle-full (about 3/4 cup) of the pasta water to your sauce.
- Enable the sauce to simmer for 5-10 minutes earlier than including the pasta. Stir to mix and serve whereas sizzling.
